Our story
Why Roost & Flame?
A small kitchen with a short menu, doing a few things properly rather than everything averagely.
Prepped fresh, daily
Marinades, slaws and sauces are made in-house each morning. Nothing sits around waiting for a rush.
Bold seasoning, on purpose
Our house blend is layered through the brine, the crumb and the finish — flavour all the way through.
Ingredients we can stand behind
Whole fillets rather than reformed meat, skin-on potatoes, and glazes built from scratch.



